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Mini Pumpkin Lattice Pies

Mini Pumpkin Lattice Pies


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A delicious (and beyond adorable) twist on traditional pumpkin pie.MORE+LESS-

Updated September 11, 2017

Make with

Pillsbury Pie Crust

6

mini pumpkins (select the largest ones available – they’ll be able to hold about 1/2 cup of filling)

1

can (15 oz) pumpkin puree

1

can (12 oz) sweetened condensed milk

1

teaspoon pure vanilla extract

1/2

teaspoon ground ginger

1/4

teaspoon ground cloves

1/8

teaspoon ground nutmeg

1

box (14.1 oz) Pillsbury™ Refrigerated Pie Crust

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  • 1

    Preheat the oven to 425°F. Place the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt into a large mixing bowl. Beat the mixture until thoroughly combined.

  • 2

    Cut off the tops of the mini pumpkins and use a spoon to hollow out the interior. Leave at least 1/4-inch of pumpkin flesh around the perimeter.

  • 3

    Fill each pumpkin cavity with pumpkin pie filling, making sure to fill it all the way to the top.

  • 4

    Wrap some aluminum foil over the pumpkins and place the pumpkin lids on top. Bake for 35 minutes. Then remove the pumpkin lids and set aside so they don’t over bake. Remove the pumpkins from the oven, remove the foil, and reduce the heat to 400°F. Let the pumpkins cool for 5 minutes before putting the lattice pie crust on top, otherwise the dough will melt.

  • 5

    To make the lattice, unroll the Pillsbury pie crust and cut it into quarters. Then slice each quarter into thin strips.

  • 6

    Make a lattice top on each pumpkin. Return the pumpkins to the oven (without the lids) and bake for another 20-25 minutes until the pie crust is golden brown.

  • 7

    Let cool for 20 minutes before serving. Serve with whipped cream or ice cream.

No nutrition information available for this recipe

More About This Recipe

  • Mini pumpkins are a cute and fun way to serve up this classic dessert.I love Autumn. The colorful leaves, the foggy mornings, the cool mist that settles on the ground at night. Everything about it creates the perfect atmosphere for baking in the kitchen and filling your home with the warm, sweet and spicy aromas of the holidays.Another thing I love about Autumn is the bounty of colorful squash. All different colors, shapes and sizes, squash is a vegetable that's not only beautiful, healthy and delicious, but it's also nostalgic. What images and memories does the word "pumpkin" bring to your mind? It means lots of fun childhood memories for me and a home filled with the smell or all kinds of delicious pumpkin baked goods. And of course there's nothing that spells Autumn baking better than a homemade pumpkin pie.Here's an original twist on traditional pumpkin pie: Your favorite pumpkin pie filling baked inside of a mini pumpkin and topped with a wonderfully flaky lattice pie crust. They're not only delicious, they're beyond adorable! Serve these to your guests and watch their eyes light up with delight as their very own mini pumpkin lattice pie is placed in front of them.

Recipe Summary

  • 2 prepared pie crusts
  • 3 eggs, divided
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup white sugar
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees F (175 degrees C).

Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.

Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.

Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.


Actually, the problem happened before the pie hit the freeze. When custard is overcooked the eggs and milk start to curdle, which breaks down the custard. This creates pockets of water in your custard.

When the pie hits the freezer, these pockets of water freeze and expand causing the custard to separate more. During the time the water turns cold and freezes, some of the extra moisture moves into the pie crust.

So when the pie thaws the water stays in the crust making it soggy. Since your custard now has less water in it, it starts to sag and dip in the middle and break up the filling. Now you have a mini pie that is just a soggy bowl of eggs and milk. Yuck!


  1. Make the pumpkin pie filling. In a large mixing bowl, whisk together pumpkin puree, condensed milk, brown sugar, pumpkin spice, and salt. Add in egg and whisk into smooth and even mixture. Set aside.
  1. Roll out the pie dough. Roll the pie dough into a large circle approximately &frac18-inch thick. Use a 3.5-inch round cookie cutter (or the rim of the pumpkin puree can) to cut out 9 circles. Use any scrap pieces of pie crust to cut out small pieces for garnish on top such as leaves.
  2. Shape the pie crust. Gently press each pie dough circle into each cavity of a standard 12-cup muffin pan and snuggly fit it in. It will cover up to half of the height of each cavity (it will not completely come up to the top). You will fill 9 cavities. Do not over stretch the pie crust to maintain even thickness. Then, use a fork to pleat the edges of the crust.
  1. Assemble the pumpkin pies. Add about 1.5 tablespoons of pumpkin filling into each pie crust, filling it about ¾ of the way up to the top of the crust. Do not overfill as the filling will expand during baking. If you have small shapes that you cut out from the scraps, you can place them on top.
  2. Bake. Transfer the muffin pan into the preheated 375 F oven and bake for 20 minutes until the crust is lightly golden brown and the pumpkin filling is set. Remove the muffin pan from the oven and let it rest at room temperature for at least 20 minutes.

How to avoid cracking: The pumpkin filling might crack from the temperature drop once you remove them from the oven. If topping with whipped cream, then it won't matter if the filling cracks. But if you want to avoid any cracking, you can turn off the oven 5 minutes early and leave the muffin pan inside for another 15 minutes to let the pies cool off slowly and avoid cracking.

  • How to serve: Serve these mini pumpkin pies warm or cold. Gently remove the mini pumpkin pies from the cavities and add whipping cream on top and a sprinkle of pumpkin spice blend or cinnamon.
  • How to store: Once cooled to room temperature, store in an airtight container for up to 3 days in the refrigerator.


Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray.

Cut pie crust out into circles using a wide-mouth jar lid.

Push pie circles down into the muffin cups.

If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.

Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.

Divide filling among the mini pie shells.

Place in the pre-heated oven and bake for 10 minutes.

Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.

Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream.

Garnish with some ground cinnamon, if desired, and enjoy!